Sauteed Mushrooms With Tarragon Cream Sauce

1. 1

   First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.

2. 2

   Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.

3. 3

   Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.

4. 4

   Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.

5. 5

   Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.

6. 6

   Serve with crostini (slices of a French bagette, toasted).

* Per serving · 4 servings · Values may vary.

No additional tips available.